When Teri Ann Carty (@terianncarty) and I got together back in June, we knew we wanted to bake cookies. She had just posted some PB & oatmeal chocolate chippers, but I thought it would be fun to create a new recipe that would work for our celiac (including those sensitive to gluten-free oats) and nut-allergic friends & followers.
I suggested using my favourite Otto’s Naturals cassava flour along with quinoa flakes and tahini in place of nut butter, and we were both super happy with how they turned out. My kids gleefully gobbled them up, too, which is always a good sign!
These cookies are great for dessert, snack time, or even breakfast, since they contain no added sugar but are packed with plant-based protein, fibre, and healthy fats. In fact, one of our favourite ways to eat them is crumbled up on a yogurt bowl!
Ingredients for 10-11 cookies
1 Tbsp gluten-free flaxseed meal
2 1/2 Tbsp warm water
3/4 cup gluten-free quinoa flakes
1/4 cup Otto’s Naturals cassava flour
1/2 tsp baking soda
1/4 tsp Ceylon cinnamon
pinch of pink Himalayan salt
1/4 cup coconut oil, melted
1/4 cup tahini
1/2 cup Lakanto monkfruit Brown or Swerve sugar-free Brown (or substitute coconut sugar)
1/2 tsp pure vanilla extract
1/3 cup dark chocolate chips (sugar-free chocolate chips used here)
Preheat oven to 350F and line a cookie sheet with parchment.
In a large bowl, mix flax and water and let sit for 5 minutes to thicken into a “flax egg”. Meanwhile, mix dry ingredients together in a separate bowl.
Add coconut oil, tahini, sweetener, and vanilla to flax and beat with an electric mixer or by hand. Add dry ingredients to wet and stir until well combined. Fold in chocolate chips.
Roll dough into balls and place on prepared baking sheet. Press down each ball gently with a fork. Bake for 12 to 15 minutes until golden brown around edges.